Oil-Free Salad Dressing (3-Ingredients)

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If you’ve been looking for an easy vegan dressing that can be whipped up in about 2-minutes flat, we’ve got you covered. This Oil-Free Salad Dressing is fabulous on more than salads too.

oil free salad dressing in clear glass cup surrounded by plates of salad

This plant-based oil-free salad dressing is great on pasta and bean salads, as well as regular garden salads. With only three ingredients required, it’s likely you’ve already got everything needed on hand.

overhead photo of plates of salad with oil free salad dressing

You’re going to love this healthy oil-free salad dressing because it’s…

  • Super easy
  • Only 3 ingredients
  • Easily customizable
  • Healthy
  • Light
  • Delicious

Ingredients you’ll need

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

balsamic vinegar, dijion mustard, and maple syrup in white bowls with whisk

How to make oil-free salad dressing

  1. This is the easiest salad dressing you’ll ever make. Simply add the ingredients to a bowl and whisk together well.
  2. Pour over any garden, pasta, or bean salad you desire to add a burst of flavor.
  3. Store any leftover dressing in an airtight container in the refrigerator for up to 7-days.

Pro tips & substitutions

  • Variations- These ingredients can be switched out with other variations if desired. For instance, though the recipe calls for balsamic vinegar, other vinegar such as pomegranate, red wine, as well as others can be substituted.
  • Mustard- The same goes for the mustard. I personally like Dijon in this dressing, but brown spicy, yellow, and others would likely be delicious too.
  • Sweetener- If maple syrup isn’t a favorite for you, try agave, brown rice syrup, or another sweetener of your choice.
  • More options- Another 3-ingredient oil-free salad dressing that I love is this 5-Minute Tangy Vinegar Dressing that is actually from my favorite Thai restaurant where they use it as a dipping sauce for their fresh garden spring rolls.
salad dressing being poured over salad in blue plate

Esselstyn 3-2-1 Dressing was created by a chef named Jane Esselstyn. She is the daughter of Dr. B. Caldwell Esselstyn Jr., M.D., author of Prevent and Reverse Heart Disease.

*Originally published October 2018.

Recipes that could use a little oil-free vegan dressing

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oil free salad dressing in clear glass cup surrounded by plates of salad
4.38 from 232 votes

3-2-1 Oil-Free Salad Dressing

This recipe is great on pasta and bean salads, as well as regular garden salads. With only three ingredients required, it's likely you've already got everything needed on-hand.
Prep: 3 minutes
Total: 3 minutes
Servings: 2 servings

Ingredients 

Instructions

  • Whisk all ingredients together in a bowl, or shake up in a jar. 
  • Pour over garden salad, bean salad, or pasta salad.
  • Store leftover dressing in an airtight container in the refrigerator for up to 7-days.

Video

Notes

Pro tips & substitutions
  • These ingredients can be switched out with other variations if desired. For instance, though the recipe calls for balsamic vinegar, other vinegar such as pomegranate, red wine, as well as others can be substituted.
  • The same goes for the mustard. I personally like Dijon in this dressing, but brown spicy, yellow, and others would likely be delicious too.
  • If maple syrup isn’t a favorite for you, try agave, brown rice syrup, or another sweetener of your choice.
  • Another 3-ingredient oil-free salad dressing that I love is this 5-Minute Tangy Vinegar Dressing that is actually from my favorite Thai restaurant where they use it as a dipping sauce for their fresh garden spring rolls.

Nutrition

Serving: 1g | Calories: 56kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Sodium: 412mg | Fiber: 1g | Sugar: 10g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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18 Comments

  1. This is the best fat-free dressing I’ve ever tasted! I now make it almost every day. I like my dressing freshly made, so if I’m making it for myself for a side salad, I just use a 1/2 teaspoon measure (1/2 tsp of maple, 1 tsp of Dijon (whole grain), and 1-1/2 tsps balsamic). I add a tiny pinch of salt, garlic salt, or Spike salad seasoning. My usual (daily) side salad is a few grape tomatoes, orange or red bell peppers, and just a little lettuce, and this salad works perfectly. I find that just a little is all I need to bring out the flavor. It’s great to have a recipe that will enhance flavors rather than overwhelm them, and the fact that it is low in calories and fat free is a huge bonus! Thank you!

  2. I put some in a small bottle and put in my purse when I go out to dinner. The perfect dressing for any salad! I love it!

  3. I clicked on the Healthy Salad Dressings picture as instructed but only got another picture, no recipes.
    Love your recipes btw

  4. This dressing is amazing, I have been making it for a couple years now, everyone that tries it loves it! Sometimes I add different spices to it, it’s always fantastic!

  5. I made the dressing for a 2nd time – each time I tripled the recipe as I’m a salad eater extraordinaire!
    Easy. Delish. Five star.

  6. This blew my mind and my taste buds. So very yummy! I made a side salad with a Quinoa and mushroom bake. The dressing seeped into the quinoa and oh my goodness was that good. I will be pouring the dressing over quinoa now too. Thank you!

  7. PERFECTION! So VERY Delicious! Cray that three ingredients are so great together and make a wonderfully delicious dressing! Thank you SO MUCH!

  8. Hi, I have the book abd I love it.
    In your writing you state that “…. by a chef named Jane Esselstyn. She is the wife of Dr. B. Caldwell Esselstyn Jr….”.
    Isn’t Jane Dr. Esselstyn’s daughter and Ann his wife? Thats what I’ve thought.

    Best regards,
    CB

    1. You are right! Jane is Dr. Esselstyn’s daughter, and Ann is his wife. Typo on my part. Thanks so much for bringing it to my attention.

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